Hearty Shipwreck Seafood Stew

🥘 Hearty Shipwreck Seafood Stew

📋 Ingredients:

2 tbsp olive oil

1 medium onion, chopped

2 garlic cloves, minced

2 carrots, peeled and diced

2 celery stalks, diced

2 potatoes, peeled and cubed

1 can (14 oz) diced tomatoes, undrained

2 tbsp tomato paste

1 tsp smoked paprika

½ tsp dried thyme

½ tsp dried oregano

1 bay leaf

4 cups seafood stock (or chicken/vegetable broth)

½ lb firm white fish (like cod or halibut), cut into chunks

½ lb shrimp, peeled and deveined

½ lb mussels or clams, scrubbed clean

Salt and black pepper, to taste

Fresh parsley or dill, for garnish

Optional: pinch of red pepper flakes for heat

👩‍🍳 Instructions:

1. Sauté vegetables:

In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened.

2. Add seasonings and tomato base:

Stir in tomato paste, smoked paprika, thyme, oregano, and red pepper flakes if using. Cook for 1-2 minutes until fragrant. Add diced tomatoes and bay leaf.

3. Add potatoes & stock:

Stir in potatoes and seafood stock. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes or until potatoes are fork-tender.

4. Add seafood:

Gently stir in fish chunks and shrimp. Nestle the mussels or clams into the stew. Cover and simmer for another 6–8 minutes, until the fish is cooked through and the shellfish have opened (discard any that don’t open).

5. Season & serve:

Taste and adjust seasoning with salt and pepper. Remove bay leaf. Garnish with chopped parsley or dill and serve hot with crusty bread.

🍞 Serving Suggestions:

Crusty sourdough, garlic bread, or cornbread

A fresh green salad or coleslaw on the side

Optional: A squeeze of lemon for brightness